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This Balsamic-glazed Chicken recipe comes out juicy and packed with flavor! Coated in a simple and mouth-watering balsamic marinade, this easy chicken recipe is perfect for a stress-free weeknight meal.
My kids prefer chicken over seafood a million times over, so I am always trying to come up with ways to cook chicken and playing around with flavors. We all loved this one I made with a simple balsamic vinegar marinade that’s made with just olive oil, soy sauce, balsamic vinegar, garlic, oregano, black pepper, and salt. Perfect to have with salads, use in your meal preps, or pair with all sorts of sides.
I have a similar recipe that I think you will also love. Check out my Honey Mustard Chicken Recipe as well.
Recipe Overview
Before you get started
Here’s what you should know before you get started.
→ If the chicken breasts you are using are too thick, I recommend slicing them right down the middle lengthwise so you have a thinner breast. This will make it easier and quicker to cook it, especially if you do not have a food thermometer.
→ If baking, throw in some of your favorite veggies on a sheet pan for an easy one-sheet meal.
→ If flattening your chicken breast, do it gently to ensure the chicken doesn’t smash. Make sure to cover in plastic wrap, so the chicken won’t stick to the mallet.
→I like using a meat thermometer to check if the chicken is done – it should register 165°F.
Frequently Asked Questions
You know when your chicken is ready when there is no pink inside and the juices run clear. The best way to check and see if the chicken is done is to invest in a meat thermometer, so worth it! Just insert the thermometer into the thickest part of the breast, the chicken is ready when the thermometer reads at least 165 degrees F.
Chicken can be marinated for at least 30 minutes to 8-12 hours or overnight. Often times 30 minutes to 2 hours is a good enough time to marinate chicken, especially chicken breast. Bone-in and whole chicken can be marinated overnight.
Yes. You can make this chicken in the air fryer. Place the chicken breast in a preheated air fryer at 375°F and air fry for 20-25 minutes, flipping halfway.
Ingredients you’ll need
Here is a list of the ingredients you will need to make this balsamic chicken and what you can substitute them with. Full measurements are listed further down in the recipe card.
- Chicken Breasts: I used skinless and boneless chicken breasts. You can also use boneless and skinless chicken thighs if you prefer. The cooking time will vary.
- Olive oil: or you can use avocado oil
- Low-sodium soy: or you can use coconut amino
- Balsamic vinegar: If all you have is balsamic glaze, it will work too.
- Garlic: Use fresh garlic if you can. Garlic powder works, but the flavor will be off a bit.
- Oregano: I used dried, no need to use fresh.
How To Make Balsamic Chicken
Here’s how you can make this balsamic chicken on your grill pan if you do not have an outdoor grill or an oven.
1️⃣ Marinate the chicken
Place all the marinade ingredients in a ziplock bag, then add the chicken breasts. Toss well to coat and allow them to marinate in the fridge for at least 15 minutes.
✏️ You can marinate longer or even overnight if you like to save on time.
2️⃣ To Bake
If you decide to use your oven, preheat it to 400°F and grease a baking dish with some oil. Place the marinated chicken breast into the prepared baking dish and bake for 35 minutes or until a meat thermometer inserted in the center reads 165°F.
✏️ Ovens vary, and the size and thickness of the chicken breasts will also determine how long it will take to cook through. The best way to check is to use a food thermometer if you have one.
3️⃣ To grill it
If you prefer to use an outdoor grill or an indoor grill pan, add chicken breast onto the preheated grill and cook for 5-7 minutes on each side. Once done, let the chicken sit for a few minutes, and you can drizzle some more balsamic vinegar over it if you prefer.
✏️ Keep an eye on it, you do not want to overcook it.
Balsamic Chicken Breast
Video
Equipment
- grill pan
Ingredients
- 2 boneless skinless chicken breasts, (about 6 oz each)
- 1 tablespoon olive oil
- 1 tablespoon low-sodium soy sauce
- 2 tablespoons aged balsamic vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon kosher salt, or to taste
Instructions
- Gently pound the chicken breast with the flat side of a meat mallet to about 1/2-inch thickness.
- Place 2 boneless skinless chicken breasts in a Ziploc bag. Add in the 1 tablespoon olive oil, 1 tablespoon low-sodium soy sauce, 2 tablespoons aged balsamic vinegar, 2 cloves garlic (minced), 1 teaspoon dried oregano, 1/4 teaspoon black pepper, and 1/2 teaspoon kosher salt. Seal the bag and gently press the marinade around the chicken to combine and evenly coat the chicken.
- Refrigerate and let marinate for at least 15 minutes.
How to bake
How to grill
- Preheat the grill for 5 minutes.
- Add chicken breast onto the preheated grill and cook for 5-7 minutes on each side, or until a meat thermometer inserted in the center reads 165°F.
Notes
- Use a preheated oven or grill.
- Line your dish or sheet pan with foil or parchment paper. This makes clean-up much easier!
- If baking, throw in some of your favorite veggies on a sheet pan for an easy one-sheet meal.
- If flattening your chicken breast, do it gently to ensure the chicken doesn’t smash. Make sure to cover it in plastic wrap, this means the chicken won’t stick to the mallet.
- You can use a meat thermometer to check if the chicken is done – it should register 165°F.
- Serve with your favorite sides – keep it light with salads or go heartier with rice/potatoes – whatever you like, really!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Storage and Reheating Recommendations
Storing: Have leftovers? Place in an air-tight sealed container and store in the fridge for up to 3 days. You can also freeze for up to 3 months
Reheating: I recommend just using the microwave to reheat your leftovers. Reheat for 1-2 minutes or until it is heated through.
What to serve it with
- Black Bean Quinoa Tabbouleh Salad
- Roasted Garlic Cauliflower
- Cilantro Lime Cauliflower Rice
- Greek Orzo Salad
- Mediterranean Chickpea Salad
- Crispy Baked Sweet Potato Wedges
More Chicken Recipes
If you are using parchment or foil in the pan, is it necessary to oil the parchment or foil?
Thanks
No. You should be fine. Sometimes, I use a bit of cooking spray.
Hi,
How does the cooking time change if I make 6 breast (or triple the recipe)?
The chicken breasts bake together so the timing won’t vary much, maybe another 5 minutes or so. Do you usually use a food thermometer to check temperature?
What kind of lettuce is used for the salad?
That is what I’d like to know!! It looks so good!
The sodium is too much. Any idea’s to lower it?
Hi. You may skip the soy sauce or use coconut aminos
Very tasty and it made the chicken nice and moist
Thanks, Nancy. Glad you loved it.
Are the calories that are.listed per serving or for the whole recipe?
per serving.
I wanna add turmeric to this recipe.
If you do, let me know how it turns out
Would love to know what is in/on the salad!
Hi. The dressing is made of olive oil, balsamic vinegar, salt and pepper, and oregano.